Topic started by GAYA3 (@ 1cust157.tnt1.mercerville.nj.da.uu.net) on Thu Jul 26 11:00:18 .
All times in EST +10:30 for IST.

HI,
This is gaya3 here again. WE have browsed many sites but did n't get one. And many refused to tell the secret.I have eaten chilli chicken in bangalorein andhra restaurant.
The chickens r boiled and not the fried ones, and it is almost green in color with green chillies sticking. And, it has aroma both of lemon and green chillies and it has little gravy.
Please do help me???
Thanx,
Take care
GAYA3.

Responses:

have you got the recipe for the andhra style chilli chicken yet ? i have been looking for it for a while too, with no success. if you have a good recipe that comes anywhere close to the one at RR or bhimas or any of those andhra joints in blr, i would really appreciate it if you would share it with me. pls mail me at sumitha@mailcity.com

Marinate the chicken pieces in garam masala, salt, turmeric and ginger-garlic paste for 10 minutes. Heat the oil and fry the chicken pieces. Sprinkle the chopped coriander and mint leaves on the chicken pieces and cook for 15 minutes. Add the grinded green chillies. Turn off the heat after 10 minutes.

Try this..

From: Somebody (@ fl-wbu2-c4-212-45.pbc.adelphia.net)
on: Tue Dec 25 18:16:24
this is the most f-u-c-k-e-d up chilli chicken i have ever eaten

From: Dayakar Reddy (@ px2ar.ed.shawcable.net)
on: Sun Feb 3 10:51:09
Wow it was the best I ever tasted of chicken, I wish I could start one in Canada and knock the Mcdonalds and Kentucky forever,
thanx
Dayakar Reddy

From: Dayakar Reddy (@ px2ar.ed.shawcable.net)
on: Sun Feb 3 10:51:17
Wow it was the best I ever tasted of chicken, I wish I could start one in Canada and knock the Mcdonalds and Kentucky forever,
thanx
Dayakar Reddy

From: sachin (@ dyna53.153.telecorp1.com)
on: Tue Mar 5 11:39:55
well this Recipe is justa mockery
can some body please post the exact recipe of the andhra style chilly chicken that we get in bangalore andhra style restaurant

From: Hemant (@ dialpool-210-214-123-80.maa.sify.net)
on: Tue Mar 5 12:58:58
I think I have posted authentic Andhra style chilli chicken recipe on request of gayathri some time back.It is not in My corner though.

From: kirti (@ 203.90.86.55)
on: Sat Jun 22 05:49:53
this recipe comes from nagarjuna residency ,which makes real andhra style chilli chicken.Take a kilo of chicken and cut into bite sized pieces,clean and dry. you will need a handful of green chilly which should be crisp and smash this coarsely ,till they break up into two to three pieces. add these chilly to the chicken with about 4 spoon of green chilly sauce, one egg beaten,a little salt and a cup of water. mix the ingredients and cook on a very low flame in a heavy bottom vessel stirring constantly.otherwise the egg will scramble and that is not how it should be.keep turning the chichken till the chichken is cooked.you may add a little oil if necessary.I hope you like it.

i tried this recipe.but it was foaming a lot when i deepfried them.i didnot add methi leaves instead i added purple sage leaves(for better flavour).i marinated for 3 hours.did i do something wrong?why was it foaming? Also the chicken smell (which i dont like) didnt go off .but with sooriya' recipe the chicken didnt smell.maybe do i need to add more ginger garlic paste? but rupert' recipe was so crispy and tasty.i want to know why was it foaming and tips if any to avoid smelly chicken.please help.

From: Poornima Nayak (@ 61.1.136.65)
on: Mon Jul 8 02:55:45
Hi,
Can anyone help me to get the exact recipe of the chicken chilli (which is green in color) which we get in RR restaurants in bangalore?

From: Hemant (@ 61.11.59.179)
on: Tue Jul 9 01:48:19
Hello Poornima,
Please read as Marinating instead of Garnishing in that recipe.I had corrected the error but still the old matter has been uploaded.
And if you want, please reduce green chillies as per your taste.

As an experienced cook could u plz tell me why the oil was foaming when i deepfried the marinated chicken.i want to know.

From: Hemant (@ ppp-200-6-244.bng.vsnl.net.in)
on: Sat Jul 13 03:36:43
Hello Someone,
The culprit in your case id presence of raw eggs in the recipe.When you oil fry the chicken with masala consisting of powdered spices in presence of eggs, you would get a lot of frothing.
Avoid it.

From: Hemant (@ ppp-200-6-244.bng.vsnl.net.in)
on: Sat Jul 13 03:37:01
Hello Someone,
The culprit in your case is presence of raw eggs in the recipe.When you oil fry the chicken with masala consisting of powdered spices in presence of eggs, you would get a lot of frothing.
Avoid it.

Clean, wash and cut chicken into four pieces (two legs and two ****). Make four to five, half-inch deep, slits on the chicken pieces. Apply salt and two tablespoons lemon juice and keep aside.
Peel ginger, garlic and grind with curry leaves, whole red chillies and rice to a smooth paste by adding the remaining lemon juice. Blend this paste into yogurt and whisk well to a smooth consistency. Add salt to taste.
Apply this yogurt mixture liberally on the chicken pieces and leave to marinate for four to six hours, preferably in the refrigerator. Clean, wash and finely chop fresh coriander leaves.
Heat oil in a pan, roll the marinated chicken in refined flour, shake the excess flour and shallow fry. Cook for one minute, turn over the chicken pieces and cook for another minute.
Reduce heat and cook for five to six minutes, turning the chicken pieces frequently for uniform cooking. Remove and drain the chicken.
Transfer the chicken to a shallow pan and keep on medium heat. Sprinkle chopped coriander leaves, two tablespoons water and cover with a fitting lid. Reduce heat and cook for five minutes on low heat or until the chicken is completely cooked.
Serve hot.